Combine all ingredients (A) in a mixing bowl. Mix into a dough. Leave to rest for 15 mins.

Combine all ingredients (B) together until smooth.

Cut both dough (A) and (B) into equal portions. Wrap up dough (B) with dough (A) (see demonstration for steps).

After the final step, flatten the dough and place 1 tbsp of fillings in the centre. Pinch to seal opening.

Place the puffs on a greased baking tray. Brush with glaze and sprinkle some sesame seeds over.

Bake in preheated oven at 200° C for 15 – 20 mins or until golden brown.

Marinate chicken and mushroom with oyster sauce, salt, AJI-SHIO® Flavoured Pepper and meat curry powder for at least 20 minutes.

Heat sesame oil, fry garlic for a while and add yam bean. Toss and fry well. Pour in water and simmer until yam bean is almost soft.

Add in marinated chicken mixture and onion. Stir-fry for a while.

Mix in sugar, TUMIX® Chicken Stock Seasoning and dark soy sauce. Sprinkle in additional (just enough) water to moisten the mixture. Cook until meat is tender. Lastly add tapioca flour to thicken the fillings.